Aloo Methi ki sabzi (Potatoes with Fenugreek leaves)

﻿A﻿loo Methi is a classic North Indian dish. It is a delicious combination of potatoes and aromatic fenugreek leaves and spices. Methi is also known as Fenugreek leaves. Methi is a wonderful green leafy vegetable full of vitamins and good dietary fiber. Methi leaves have a unique strong flavor and slightly bitter taste, but Indians love the taste especially when they cook with potatoes. Methi is not only used fresh with other vegetables but it also used dry. The dry methi leaves are usually known as kasuri methi. Dry leaves are added to meat curries, dal and other paneer or vegetables dishes to enhance the flavor. The Methi seeds (fenugreek seeds) are yellow in color and are used as a spice for seasoning some curries and pickles.

1. Wash and chop the potatoes with skin into small pieces. (If you wish peel the skin of potatoes then chop them)

2. Fresh Methi leaves usually have lots of mud and debris in them, so cleaning is very essential.

3. Methi comes in a bunch with rubber band, so before taking the rubber band out and washing and cleaning, with a knife chop off the roots of the leaves.

Chop the potatoes

Take the roots off the Methi leaves

4. Discard the yellow and rotten leaves. Take one strand at a time and pluck the leaves off. Tender stems can be left in with the leaves.

5. In a colander wash the Methi leaves well. it might take time but you do not want mud in your food.

Pluck the Methi leaves off

Wash the Methi leaves

6. Now take some Methi leaves, bunch them together and chop them coarsely.

Chop Methi leaves

Chopped potatoes and chopped methi

7. On medium high heat add 2 tablespoons oil in a nonstick frying pan or heavy bottomed stainless steel pan. Add cumin seeds and asafetida, and fry them for 2 to 3 minutes, or until cumin seed become brown.

In a pan add oil, Cumin seeds & Asafetida

Cumin seeds become brown

8. Add coriander powder, red chili powder and turmeric powder and mix with oil and fry for few seconds.